Cooking Steps

1. 

   Step1:Shred onion and ginger. Slice garlic.

2. 

   Step2:Cut pork into 3mm thick slices. Marinate with a little salt, cooking wine and water starch for 10 minutes. (you can put half of the egg white on it. It makes the meat more tender.

3. 

   Step3:The cured meat is first coated with dry starch. This is to make it easy to catch the paste.

4. 

   Step4:Add water to starch to make batter. It's better to use corn starch. Put more starch. Add water until the batter is difficult to lift. The batter after comparison should be transferred out.

5. 

   Step5:Mixed batter.

6. 

   Step6:Heat the oil in the pot. Throw a piece of green onion into it and float it up. There are many bubbles around. Then you can start to fry the meat. Roll the meat into the batter and put it into the hot oil. Fry it over medium heat for 3 to 5 minutes and take out. For the first time, the meat was deep fried over medium low heat.

7. 

   Step7:Bombing again. Heat up the oil. Quickly duplicate the fried meat for 30 seconds to 1 minute. The second time, the fire forced the extra oil out of the meat and fried the meat crispy.

8. 

   Step8:Make a bowl of juice ahead of time. Two teaspoons of sugar, two teaspoons of vinegar, one teaspoon of soy sauce and four teaspoons of water.

9. 

   Step9:Put a little oil in the pan. Stir in the onion, ginger and garlic.

10. 

    Step10:Stir fried chives and garlic.

11. 

    Step11:Then add a tablespoon of ketchup. Stir fry and pour into the bowl of juice. Drizzle with less starch.

12. 

    Step12:Take the thick soup and pour in the fried meat. Turn off the heat. Stir well and then you will be out of the pot.

13. 

    Step13:Serve on a plate ~

14. 

    Step14:With a bowl of rice. Great